Begin by draining and rinsing your chickpeas in a colander. While waiting, mince your garlic and chop your onion.

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

Toss in the minced garlic; cook for an additional 1-2 minutes until fragrant.

Add the drained chickpeas to the pot, followed by the cumin, salt, and pepper. Stir everything together, allowing the chickpeas to soak up the flavors for about 3 minutes.

Carefully pour in the vegetable broth, bringing the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes.

For a creamier texture, use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier soup, you can skip this step.

Ladle the soup into bowls, drizzling with olive oil and sprinkling fresh parsley on top for a touch of color. Serve warm and enjoy the delightful flavors!